Directions:

In a medium saucepan over medium high heat, bring water and chicken stock to a boil. Add quinoa and salt. Bring the mixture back to a boil and then reduce heat to low. Cover the quinoa with a lid and simmer for about 15 minutes, stirring every 5 minutes so it doesn’t stick. Once done, remove from pan and mix in juice from 1/2 a lemon, olive oil and salt and pepper.

To prepare the sauce, mix the Greek yogurt, mustard, chopped shallot, salt and pepper and juice from 1/2 the lemon. Stir to mix.

Preheat oven to 425 degrees F. Line a baking dish with parchment paper. Place fish fillets on the paper. Cover each fillet with the sauce (putting 1/2 the sauce on each fillet). Sprinkle with salt and pepper and bake for about 8 – 10 minutes, or until fish is opaque and the glaze is slightly browned.